Are you really sure you want to say this?
I think you just made my point. But horses for courses. And the delay......
The slow cooker is fully emersed in liquid, being sealed doesn't help the problem with any meat is as it's heated the cells break down and moisture escapes from meat, even if it's sealed in liquid.
Here’s the leg of lamb recipe. It’s been hit or miss with the balsamic glaze coming out well but the lamb has always been amazing. I’ve done it without the glaze and the herb dressing and it was also good so it’s. A nice recipe to get started on a bigger cook. Recipe Link > Lamb
Nope, slow cooking is a different fish altogether. With sous vide, it’s sealed in an airtight bag so the moisture has nowhere to go.